Abstract
Little has been reported on 3, 4-benzopyrene in Japanese foods, but it is requested to investigate the content of this carcinogenic polycyclic hydrocarbon in our daily foods in view of the high incidence of gastric cancer in this country.The present paper deals with the further improvement made on the previously reported analytical procedure for 3, 4-benzopyrene in Japanese teas and the application of the improved method to 18 kinds of daily foods including rice, “Miso” (bean paste), and soy sauce. The recoveries of 3, 4-benzopyrene added to each 100g of “Katsuobushi” (dried bonito) and “Nori” (purple laver) at a level of 20ppb averaged 64% and 90%, respectively. No 3, 4-benzopyrene was detected in rice, “Miso”, soy sauce and soybean which are eaten by Japanese almost everyday. On the contrary, this carcinogen was detected in all the samples of dried bonito “Katsuobushi” and sea weeds such as laver “Nori”, “Wakame” (Undaria pinnatifida), etc. in fairly large quantities; 29.8ppb in “Katsuobushi” and 31.3ppb in “Nori” at the maximum.It was confirmed that the improved method is applicable for analyzing 3, 4-benzopyrene in many kinds of foods.
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